The Basics of Food Safety in 50 MinutesChef Adam Weiner, CFSE

JobTrain

1993 Jack in theBox

732 People were infected with E-Coli73 Outlets in California, Idaho,

Washington, and Nevada4 children under age 10 died, while

178 other victims had permanent injuries

SOUND VERY FAMILIAR? The FDA on Chipotle:

“As of January 27, 2016, the CDC reports a total of 55 people infected with the outbreak strain of STEC (Shiga toxin producing E. coli) O26 from a total of 11 states in the larger outbreak: California (3), Delaware (1), Illinois (1), Kentucky (1), Maryland (1), Minnesota (2), New York (1), Ohio (3), Oregon (13), Pennsylvania (2), and Washington (27).

There have been 21 reported hospitalizations. The majority of these cases were reported from Oregon and Washington during October 2015.”

WHAT IS FOOD SAFETY?Food safety is keeping people from getting sick from what happens in the kitchen.

Forget the Stomach Flu

STOMACH FLU IS EXTREMELY RARE. Results of food poisoning range from just feeling lousy to vomiting to diarrhea and even to death.

Obtaining Your Serve Safe License

There are two types of licenses—manager and handler

Course and a test—on-line or live

This lecture is just an introduction, not a replacement for Serve Safe

The Basics of Food Safety

A. Personal HygieneB. Food StorageC. Cross ContaminationD. Food Handling and PreparationE. FAT TOM (Yes, FAT TOM)F. DefrostingG. Rodent and Insect PreventionH. HACCP

FOOD SAFETY

ALL RELATED

MANY OF THE ISSUES OF FOOD SAFETY OVERLAP AND RELATE TO EACH OTHER

For example, cross contamination and handwashing

Bacteria Growth and Defrosting

Food Storage and Cross Contamination

PERSONAL HYGIENE—HAND WASHING

The 10 Most Likely Things to Make Someone Sick

PERSONAL HYGIENE—HAND-WASHING

You are probably doing it wrong so:Get the water as hot as you can stand,

and lather up with soapUse a nail brushGet high up past your wristsWash for 20 secondsDry your hands with paper towels

Personal Hygiene

Gloves are a supplement, not a replacement

PERSONAL HYGIENE—HAIR

HAIR NETS AND HATSEven if your hair is cleanNo manager wants to explain your hair

cleanliness to a customer

PERSONAL HYGIENE—UNIFORMS

New cooks seem to feel that stained uniforms are a badge of honor

No Aprons in the Restroom

The purpose of chef coats, aprons, etc. is not to keep you or your clothes clean

CHEF COATS AND APRONS ARE TO KEEP THE FOOD CLEAN

PERSONALHYGIENE—Being Sick

Diarrhea, vomiting, and excused by your doctor are really the only reasons for missing work. Not every sniffle and sneeze.

POTENTIALLY HAZARDOUS OR DANGEROUS FOODS

It’s All About Potentially Hazardous or Dangerous Foods

POTENTIALLY HAZARDOUS ORDANGEROUSFOODS

Potentially Dangerous Foods . . .…are foods that, if not handled, cooked or stored properly, can make you sick.

How do you decide if something is a potentially hazardous food?

POTENTIALLY HAZARDOUS OR DANGEROUS FOODS

ASK YOURSELF THIS SIMPLE QUESTION:

“If the food was stored in my car trunk for three days, would I eat it?”

Note: many foods change from non to hazardous by being cooked (rice, pasta, beans, etc.), or by having the package opened (refrigerate after opening.)

FOODSTORAGE

There are FOUR simple rules about food storage:

1. Do Not Store Potentially Dangerous Foods Above Non-Potentially Dangerous Foods

2. Store Foods at the Correct Temperature

3. Label Prepared Foods

4. Store Chemicals Separately

FOOD STORAGE

Cross-Contamination

Rule One

From Bottom To Top: Raw Poultry, Raw Hamburger, Raw Sausages, Raw Whole Meat, Raw Fish

Already Cooked Foods or Foods That Won’t Be Cooked should be stored above everything else or preferably in a separate area

Anything that might drip, even if it is wrapped, should be placed in an appropriate food storage container BEFORE going into the refrigerator

FOOD STORAGE

Rule Two

The Danger Zone

Between 41 and 135 is THE DANGER ZONE

FOOD STORAGE

Rule Two

The Danger Zone

In Most Parts of the Country, No More Than Four Hours In The Danger ZoneWhy? It’s How Bacteria Reproduce

FOOD STORAGE

Rule Two

The Danger Zone

It’s Not Sex, It’s Time, It’s Temperature

1, 2, 4, 8, 16, 32, 64, 128, 256, 512, 1024, 2048, 4096. . . .

Four Hours Max

For the LIFE of the food

FOOD STORAGE

Rule Two

The Danger Zone

Chill, baby chillIce baths (half ice and half water)Small batchesIce paddlesMetal not plastic containers

FOOD STORAGE

Rule TwoTEMPERATURE ABUSE

FOOD STORAGE

Rule Three

LABEL PREPARED FOODS BEFORE THEY GO INTO THE REEFER OR STORE ROOM

Robert Irvine and Ramon Lopez

And, RULE FOURNEVER PUT CHEMICALS NEAR OR ABOVE FOOD FOR ANY REASON AT ANY TIME.

SPEAKING OF TEMPERATURE

KNOW HOW TO USE A THERMOMETER

KNOW WHAT TYPE AND ITS LIMITATIONS

KNOW WHERE THE SENSOR POINT IS

KNOW HOW AND WHEN TO CALIBRATE IT

WATCH FOR CROSS CONTAMINATION (what a lead in to talking about . . . .)

CROSS CONTAMINATION

WHAT IS IT?

GOOGLE IT AND YOU GET OVER 12 MILLION HITS!!!!!!

EXPOSING A NON-POTENTIALLY HAZARDOUS FOOD TO ONE THAT IS POTENTIALLY HAZARDOUS

EXPOSING ONE POTENTIALLY HAZARDOUS FOOD (like raw fish) TO A MORE HAZARDOUS FOOD (like raw chicken)

NOT STORING POTENTIALLY HAZARDOUS FOODS CORRECTLY (Remember placement and containers)

CROSS CONTAMINATION

EXAMPLES

--Using your hands to pick up shrimp and then cut up cheese

--Using a meat slicer for cooked turkey breast and then several hours later using the slicer to slice onions

--Cutting up ribs on a cutting board, wiping the cutting board off with a dry towel, and then cutting unwashed mushrooms, wiping the board and cutting fruit

EXAMPLES

--Touching raw chicken and then touching anything else

--Using a knife, tongs, cutting board, towel, etc. with raw proteins and then touching anything else

--Using tongs or a spatula on raw product and then using the same tongs or spatula on cooked product

--100’s of others. . . .

FOOD (NOT CROSS)CONTAMINATION

THERE ARE THREE BASIC TYPES OF FOOD CONTAMINATION

1. Biological (bacteria) contaminate the food (from sneezes, unwashed hands, restroom use, etc.)

2. Physical where something is not food (rubberbands, band aids, hair, broken glass) gets into the food

3. Chemical

COOK FOODS TO THE APPROPRIATE TEMPERATURE

USDA STYLE

REHEAT FOODS PROPERLY

USDA STYLE

“Reheat Leftovers Safely

When reheating leftovers, be sure they reach 165° F as measured with a food thermometer. Reheat sauces, soups and gravies by bringing them to a rolling boil. Cover leftovers to reheat. This retains moisture and ensures that food will heat all the way through.”

And, reheat only once.

FAT TOM

FOODACID (really lack of acid)TIMETEMPERATUREOXYGENMOISTURE

DEFROSTINGYou need to defrost things correctly to minimize bacteria growth and to prevent food or cross contamination

DEFROSTING

ONLY FOUR APPROVED METHODS

1. Placing food in the refrigerator in an approved food storage container where it won’t drip

2. Under RUNNING COLD WATER in the sink in an approved container where it won’t drip on something else.

(But Chef Adam, if it is in a sink how can it drip on something else?)

3. Defrost as part of the cooking process.

4. Defrost in the microwave—but you need to cook it immediately.

RODENTS AND INSECTS

AN OUNCE OF PREVENTION

--Screens on doors and windows

--Inspect boxes

--No holes in walls

--Trash areas clean and covered

WHEN YOU HAVE A PROBLEM

--Don’t handle it yourself

--Call a professional exterminator

--Licensed and experienced with commercial kitchens

HACCP

DEVELOPED BY PILLSBURY AND NASA IN THE LATE 1950’S

HACCP stands for HAZARD ANALYSIS CRITICAL CONTROL POINT

Chefs, owners and managers determine where biological, chemical and physical hazards could contaminate food.

Set up written procedures covering each such event and how to handle the food properly so there is no contamination

Monitor the process and keep records

REVIEW QUESTIONS

1. What is cross-contamination?

2. How often should you calibrate a thermometer?

3. What does each element of FAT TOM stand for?

4. What are the four proper methods of defrosting?

5. List three ways to prevent rodent and insect infestation.

6. What is Temperature Abuse?

7. You should always wash your hands for how many seconds?

8. You need to always label foods you have prepared. WHY?

9. What is the DANGER ZONE and why is it important?

10. Give five examples of potentially hazardous foods and five examples of non-potentially hazardous foods.

CHEF ADAM WEINER, CFSEJobTrain1200 O’BrienMenlo Park, CA 94025(650) 330-6413aweiner@jobtrainworks.org

Prepared for the Center for the Advancement of Food Service Education, June 2016